In a large skillet, heat 2 tablespoons oil medium-high. Stir in raisins and cashews - cook, stirring, until the raisins are plump and the nuts are lightly brown, about 1 to 3 minutes. Using a slotted spoon, scoop the mixture to a plate, leave as much oil as possible behind.

Carefully pour the smooth tomato mixture into the skillet and reduce heat to medium. Stir in garam masala, 3/4 teaspoon salt and turmeric. Simmer, partially covered, stirring occasionally, until most of the liquid evaporates, about 15 minutes.

Meanwhile, place rice in a medium bowl and cover with water. Rub the rice through your fingers to wash the grains. Drain and repeat until the water remains relatively clear, about 3 to 4 times total. Cover the rice once more with cold water and let sit for 20 minutes. Drain and set aside.

Stir mustard greens, cauliflower, chickpeas and 1 cup water into the skillet. Cover and remove from the heat.

Preheat oven to 350

In a medium saucepan, heat the remaining 1 tablespoon oil over medium-high. Stir in the drained rice and saffron. Add the remaining 1 cup water and 1/4 teaspoon salt - bring to a boil over medium-high heat. Cook, uncovered, until the water has evaporated from the surface and craters are starting to appear in the rice, about 5 to 8 minutes. Remove from the heat.

Spread half the chickpea curry evenly over the bottom of a 9" x 13" baking dish coated with nonstick spray. Spread the rice mixture on top of the curry. Spoon the remaining chickpea mixture over the rice. Scatter the reserved raisins and cashews over the top. Cover with foil and place in the oven - bake until the rice is tender, about 45 to 50 minutes. Before serving, try and pick out the bay leaves, cardamom pods and cinnamon sticks.